Recipe courtesy of Curtis Aikens
Tofu and Vegetables Stir Fried in Orange Juice with a Bit of Oil and Soy Sauce
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 305
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 55
- Dietary Fiber
- 17
- Sugar
- 5
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 943
- Total: 27 min
- Prep: 12 min
- Cook: 15 min
Ingredients
1 teaspoon olive oil
4 cloves garlic, minced
1/2 cup snow peas, sliced
1/2 cup thinly sliced Napa cabbage
1 carrot, grated
1 (8 ounce) can water chestnuts, drained and sliced
1/2 red bell pepper, julienned
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons cold water
2 teaspoons cornstarch
Dash of red pepper
1/2 pound firm tofu, cut into 1-inch cubes, Sauteed with Herbes de Provence
6 to 8 ounces cooked soba or Ramen noodles
Directions
- In a large non-stick skillet, heat oil, add garlic then vegetables and cover. Cook over high heat for about 4 to 5 minutes. Then lower heat and add orange juice, soy sauce and continue to cook 3 to 5 minutes longer. To cold water, add cornstarch and make a paste. Stir cornstarch mixture into vegetables to thicken. Cook 3 to 5 minutes longer and add red pepper, tofu and noodles. Toss well, coating noodles with sauce and serve.